Americans call scotch bonnet peppers, bonney peppers or even Scotty Bons, Jamaican hot peppers or even Caribbean red peppers.
The reason it is called a scotch bonnet is because the shape of the scotch bonnet pepper's shape resembles a Tam o'Shanter, which is a traditional Scottish wool hat, also called a bonnet.
Although the Scotch bonnet pepper is named for a Scottish hat, the Scotch bonnet pepper has no connection to Scotland as Scotch Bonnet peppers originated from the Caribbean.
The Scotch bonnet pepper is a staple pepper in West African cuisine and Caribbean cuisine.
Other names for a scotch bonnet pepper are Bahama Mama, bonney pepper and even the Caribbean red pepper.
Scotch bonnet peppers are very hot and small peppers that have a sweet flavor and fruity flavor, and has a heat level of 100,000 to 350,000 Scoville Units, which is comparable to the habanero pepper.
Scotch bonnets are a staple in Caribbean cuisine and most particularly in Jamaican jerk dishes and are rich in vitamins C and vitamins A, which also contain antioxidant and inflammatory benefits.
When you handle scotch bonnet peppers you should wear goggles and gloves and always wash your hands and cutting boards thoroughly and don't touch your eyes after handling the scotch bonnet pepper until you wash your hands really good, even when wearing gloves.
The scotch bonnet being so hot can cause skin and eye irritation due to the capsaicin oils.